Courtney Roulston's Satay Chicken Noodle Salad

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in saturated fat and sunflower seed butter is nut-free.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are less expensive than breasts.

Boil water and add rice noodles, simmering for around 5 or 6 minutes until tender.

In a nonstick pan, cook skinless chicken breasts for about 2 or 3 minutes on each side until cooked through, then let it rest.

Drain the cooked rice noodles and run cold water over them to separate.

Prepare vegetables: slice spring onions, snow peas, radishes, bok choy, and carrot, leaving them raw for texture.

In a bowl, combine 2 tablespoons of crunchy peanut butter, 2 tablespoons of low salt soy sauce, and about 1 to 2 tablespoons of lime juice and hot sauce or chili jam to create the dressing, mixing until smooth.

Plate the salad by adding the noodles, vegetables, and sliced chicken, then top with coriander and crushed peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens